Autumn Vegetable Stew

30 ml 2 T. olive oil
1 medium yellow onion, finely chopped
1 large turnip or small rutabaga, peeled and diced
1 large carrot, halved lengthwise and cut into 1/4 inch thick half-moons
1 large sweet potato, peeled and diced
470 ml2 c. peeled, seeded, diced winter squash
120 ml1/2 c. dry white wine
470 ml2 c. vegetable stock
5 ml1 tsp. chopped fresh thyme leaves or 1/2 tsp. dried
5 ml1 tsp. salt
1 ml1/4 tsp. freshly ground black pepper
470 ml2 c. chopped collard greens or other dark leafy greens, cooked and drained
350 ml1 & 1/2 c. cooked or one 15-oz. can dark red kidney bean, drained and rinsed
30 ml2 T chopped fresh parsley leaves

Heat the olive oil in a large saucepan over medium heat. Add the onion, turnip, carrot, parsnip, sweet potato, and squash. Cover and cook, stirring occasionally, until lightly softened, about 10 minutes. Stir in the wine, stock, thyme, salt and pepper and bring to a boil. Reduce the heat to low and simmer until the vegetables soften and the liquid is reduced, about 30 minutes.

If a thinner stew is desired, add more stock. If a thick stew is preferred, puree about 1 & 1/2 cups of the stew in a blender or food processor and stir back into the pot.

Stir in the collard leaves and kidney beans. Taste and adjust seasonings. Simmer to heat through and allow the flavors to mingle, about 10 minutes. Sprinkle with the parsley and serve hot.